Apple Celery Salad with Vinaigrette

                                             

                                            Apple Celery Salad

Ingredients: 

• 2 Gala Apples
• 4 stalks celery

Vinaigrette:

• 2 T Dijon Mustard
• 1/4 Cup EVOO
• 2 cloves fresh garlic - minced
• 1/2 freshly squeezed lemon
• salt and pepper to taste
• Splash of OJ (optional)

Instructions: 

To make the salad

• Wash the apple well, discard the core and cut the apply into very thin slices and leave the skin on
• De-string the celery (use a peeler or small paring knife) cut the pieces at a diagonal into very thin strips

To make the dressing

• Combine all ingredients into a jar and shake well. Make a batch and keep in the refrigerator

Notes:

• I use a raspberry vinegar that is so yummy for this salad. 
• You can add herbs for different salads, like oregano for Greek salad, Italian herbs for tossed salad - options are endless with this dressing base.
• You can also add minced shallots but they are strong so make sure to use sparingly.

Comments:

What kind of apples work best in this salad?

Of the many types of apples, we prefer to make salads with those that offer a nice balance of crispness and sweetness, like Honeycrisp, Fuji, Granny Smith and Pink Lady. These options hold up well and resist browning once chopped or sliced.

How can you prevent apples from browning?

You can prevent apples from browning by soaking them in cold water with salt, honey or lemon juice. Oxidation is the main cause of browning, and submerging the fruit in these solutions keeps the surface from interacting with oxygen.

How do you turn apple celery salad into a Waldorf salad?

To make a Waldorf salad, change the dressing in this apple celery salad to a mixture of mayonnaise and plain yogurt. Add sweet, chewy raisins and crunchy, bitter walnuts for a textural contrast.

How long does apple and celery salad last?

Apple and celery salad will last up to four days in the fridge when stored in an airtight container. However, it may start to turn mushy, as the celery will wilt and the apples will lose their crispness. To make them last longer, keep the salad and dressing separate and consume the dish as quickly as possible once they are mixed together.

Can you make apple and celery salad ahead of time?

We don’t recommend making this apple and celery salad too far in advance. While one hour of rest is essential for the salad’s flavors to come together, going much beyond puts the salad’s texture at risk. If you need to prep this salad ahead of time, we suggest keeping the dressing separate from the fruit and combining it only when you’re ready to serve.

Macros:

    Servings 8  Calories: 204 | Protein: 5g | Net Carbs 3g | Fats: 18g

Source: Big Man's World 

KETO Blueberry Cheesecake

 

Low Carb Blueberry Cheesecake 

With a tangy cheesecake base atop a buttery almond flour crust, all covered in a refreshing blueberry topping, my keto blueberry cheesecake will surely impress! 

2 grams of net carbs. 

Ingredients: 

• 1 keto pie crust  (recipe here)
• 2 cups + 2 tablespoons cream cheese room temperature
• 1/2 cup sour cream can use full fat Greek yogurt
• 1 1/2 cups allulose blended ** See notes
• 2 tablespoon almond flour blanched almond flour
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup blueberries
• 2 tsp lemon zest (optional)

For the blueberry topping

• 1 cup blueberries
• 1 tablespoon coconut flour
• 3 tablespoon water
• 1 tsp lemon zest (optional) 

Instructions: 

To make the cheesecake:

• Preheat the oven to 160C/320F. Prepare the key pie crust. Line with paper for easy removal. 
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. 
• Add the flour, vanilla extract, sour cream, and sugar and until just combined. 
• Add the eggs one at a time, and stop beating once smooth. 
• Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight. 
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

To make the blueberry topping

• Toss the blueberries in the cornflour. 
• Place in a small saucepan with the water. 
• Heat until the mixture starts bubbling and thickens. 

Notes:

• Place allulose or monk fruit sweetener in a blender and pulse several times, to produce a superfine texture.

• TO STORE: Keep the cheesecake in an airtight container in the refrigerator for 3-4 days. 

• TO FREEZE: Wrap leftover slices of cheesecake in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.

Comments:

Variations:  

• Lemon - add 1/2 tsp lemon extract and lemon zest
• Strawberry - make plain and top with strawberries or strawberry compote (strawberries, lemon, sweetener, tiny bit of xanthum gum or gelatin and a splash of water)
• Chocolate chip - stir in sugar free chocolate chips
• Raspberry - same as strawberry variations

Macros:

    Servings 8  Calories: 204 | Protein: 5g | Net Carbs 3g | Fats: 18g

Source: Big Man's World